Vivaldi potatoes with blue cheese and walnuts

This filling potato salad has a great mix of tangy blue cheese and crunchy walnuts.

Serves: 2

Preparation time:  6 minutes

Cooking time:  15 minutes

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You will need

  • 500g Vivaldi baby salad potatoes
  • 1 small red onion, peeled and sliced
  • 2-3 celery stalks, chopped
  • 200g Sainsbury's basics blue cheese
  • 50g walnut halves
  • Few sprigs of fresh parsley, chopped
  • Green salad, to serve
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Recipe Information

Step by step guide to making Vivaldi potatoes with blue cheese and walnuts

  1. Bring a saucepan of water to the boil and add the potatoes. Boil for 10 minutes and then add the onions and celery. Boil for a further 5 minutes until the potatoes are tender.
  2. Drain off the water and return the potato mixture to the stove over a gentle heat.       
  3. Remove any rind from the cheese and crumble into the potatoes, stirring until melted.       
  4. Sprinkle over the chopped parsley and walnut halves. Serve immediately with a green salad.

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Nutritional information for Vivaldi potatoes with blue cheese and walnuts

Nutritional information for Vivaldi potatoes with blue cheese and walnuts

Nutrition type per serving
Calories 502 kcal
Total Fat 31g
Saturated Fat 11g
Salt 5g
Sugar 0.125g

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